Recently my wife and I went out to lunch. She decided to order the Apricot Chicken, mainly because she likes asparagus (which came with the chicken), but also because she thought the flavor of cooked fruit would go well with the chicken. She was right, and really enjoyed the dish.
She asked me to try to make the dish for her at home, so this is my version. I left out a couple things from the original, and added some dried apricots to the sauce to give it a little more texture. She was very pleased with the end result, and told me she preferred my version to that of the restaurant (I think she was just trying to be nice). Either way it goes, this one is going into the regular rotation.
2 lbs boneless, skinless chicken breast
1/2 tsp garlic powder
1 tsp kosher salt
1 Tbsp olive oil
1 lb asparagus
1 lb broccoli florets
2/3 cup chicken broth
3/4 cup apricot preserves
8 dried apricots, diced
To serve, top chicken and vegetables with the apricot sauce. This is also good over noodles, rice, or couscous.